In the 80’s eggs were labeled as unhealthy and today they are still misrepresented. Sometimes, people who are worried about their cholesterol levels or are trying to follow a low fat diet often omit them from their diet altogether.

If you are missing out on eggs, you are denying your body a great number of health benefits. Eggs are a fantastic source of dietary cholesterol. But it is saturated fat, not cholesterol, that impacts on blood cholesterol levels. In fact there is “good” cholesterol and “bad” cholesterol so ask your doctor about your specific situation before omitting this fantastic food.

A recent study showed that eating eggs regularly along with a healthy, low-fat/low-saturated fat diet did not negatively affect LDL-cholesterol or heart disease risk.

Reasons to eat eggs
1. Eggs are inexpensive, convenient and delicious!
Eggs can be boiled, poached, scrambled, and added to a vast number of fast and easy dishes.
2. Eggs are high in vitamins and minerals.
Eggs are a rich source of vitamin K. One large egg contains 25 micrograms; about one-third of the daily recommended amount for women. Vitamin K is a key nutrient in blood clotting.
One large egg contains 251 milligrams of choline-more than half of a woman’s daily requirements. This is an essential nutrient especially for pregnant women as choline plays a key role in the brain development of unborn babies and even affects their memory later in life.
3.   Eggs are nutritious and low in calories
One large egg contains just 75 calories. It is what we choose to eat with the egg that can disrupt that count.

Here is an easy recipe for breakfast that Howard Helmer (eggspert chef) insists that you can whip up in under a minute!

Serves: 1
2 eggs
2 Tbs. water
salt and pepper to taste
1 tsp. butter, margarine, or cooking oil
2 Tbs. ham, diced
2 Tbs. cheddar cheese (shredded)
1 Tbs. red onion, diced
1 Tbs. red bell pepper, diced
1 Tbs. green bell pepper, diced
1 Tbs. tomato, diced
(Note: Prepare all ingredients including the beaten eggs prior to cooking.)
Beat together eggs, water, salt and pepper, if desired, until well blended. In a 10-inch non-stick omelet pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at the edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg.